Regular Yogurt
- Heat one liter of milk to 82°C / 180°F or bring to a boil. Let it cool down to 42-44°C / 108-112°F (no thermometer? Dip your finger in the milk it should be warm but not hot).
- Add 1 sachet and stir until completely dissolved.
- Pour the mixture into the pots and place them in your yogurt maker.
- Incubate for a minimum of 5 hours, or until the yogurt has reached the desired consistency.
- Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
Yogurt with Probiotics
- Heat one liter of milk to 82°C / 180°F or bring to a boil. Let it cool down to 23-25°C / 73-77°F (no thermometer? Dip your finger in the milk, it should be lukewarm).
- Add 1 sachet and stir until completely dissolved.
- Pour the mixture into the pots and place them in your yogurt maker.
- Incubate for a minimum of 9 hours, or until the yogurt has reached the desired consistency.
- Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
Firmer yogurt/Greek yogurt
You can choose from three options:
- Add gelatin to milk before heating. Sprinkle an envelope of gelatin (7 g or 3/4 – 1 tbsp) into a bowl containing a little milk. Stir well and mix with the 2 liters of cold milk, then follow the instructions from step 1. For 1 liter of milk, use half the gelatin sachet.
- The same result is obtained by adding 1/2 cup of powdered milk per liter of cooled milk before the incubation period, stirring well to dissolve the powdered milk.
- You can also drain yoghurt made without added milk powder or gelatine, once it has been cooled to stop incubation. Use a cotton bag hung over a container, or cheesecloth in the bottom of a colander, again over a container. If you’ve chosen the colander option, it’s best to cover everything to prevent the drained yoghurt from drying out. Leave to drain in the fridge for 6 to 8 hours, or overnight.
